Mini Mandarin Upside Down Cake

Mini Mandarin 

Upside Down Cake

It's mandarin season now, 

this cake is very quick and easy to make

Very moist, soft and fluffy

 mini cake with mandarins

 
     Ingredients     

For 12 mini cakes

Topping
Mandarins 4 (about 60g each)
Brown sugar 2-3 tablespoons

Cake:
Milk   1/4 cup (40ml)
Vegetable oil  1/4 cup (40ml)
Egg white 3
Sugar   1/2 cup (100g)
Vanilla extract 1 teaspoon
Egg yolk  3
Cake flour   3/4 cup (100g)

For Glaze (Optional):
Marmalade 2 tablespoons
Water 2 teaspoons


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Preheat oven to 170°C / 340°F.

Cut mandarins into 3 

 Grease cupcake pan with butter , 
and sprinkle the brown sugar
Cut mandarins into 3 
then place them cut side down into the cupcake pan,
 set aside

In a small bowl, mix milk and vegetable oil together, 
and set aside

 In a large bowl,  beat the egg whites with a hand mixer
When egg whites is foamy , 
add sugar a little by little at a time

Add vanilla extract, 
and beat egg whites until stiff peaks
Add egg yolks, and whisk with hand mixer on low speed ,  
mix well but don't over mix

Sift in the flour , 
mix well until the cake batter is combined  

Pour few of the cake batter into milk and vegetable oil, 
and mix together.
Then pour back into cake batter, 
and stir with a spatula until the cake batter is evenly combined.
Do not over-mix

Pour the cake batter into cupcake pan
And tap the cake pan to release air bubbles


Bake at 170°C/340°F for  18- 25 minutes
until top is golden brown 
and a skewer inserted in the center comes out clean

Let cool for 10 minutes, 
then remove cake from pan, 
place cake on a wire rack to cool completely


For Glaze (Optional): 

In a small bowl, 
mix marmalade and water together, 
and microwave for 20 seconds, 
brush gently over the cake

 

 

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Sour Cream Pound Cake

Sour Cream 

Pound Cake

A very buttery,moist and tender cake

     Ingredients     

For 23*13cm  loaf pan

Cake flour 1  1/2 cup(180g)
Baking powder 1 teaspoon
Salt 1/4 teaspoon
Unsalted butter (room temperature)  1 cup (220g)  
Sugar 1 1/2 cup (280g)
Sour cream (room temperature)  1/2 cup (125g)
Eggs (room temperature)  3
Lemon juice 1 tablespoon
Vanilla extract 1 teaspoon

Optional
Powdered sugar 1 tablespoon


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How to Make Sour Cream

Heavy cream 1cup (240ml)
Lemon juice (or white vinegar) 2 teaspoons (10ml)
Whole milk 1/4cup (60ml)


 In a jar, pour heavy cream, lemon juice and whole milk, put the lid on tightly and shake well.
Remove jar lid and cover kitchen paper  with a rubber band,  and let it sit on room temperature for 24 hours.
After 24 hours , you can see  two layers separated, that's normal. Just stir it together and then it will be thick, this is homemade sour cream, can use on the baking or cooking.
Cover back with a jar lid , and  store it in the refrigerator for up to a week.



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 Grease  loaf pan with butter, and dust with flour
or line with parchment paper in the bottom and the sides of pan

Preheat oven to 160°C / 320°F.

Mix the flour ,baking powder and salt together, 

and set aside

In a large bowl, whisk the butter and sugar 

with hand mixer on the high speed for about 2-3 minutes 

until pale and fluffy

Add sour cream

Add eggs one by one at a time

Add lemon juice and vanilla extract

Add the flour in two portions, 

and whisk with hand mixer on low speed 

until the cake batter is combined   

Don't over mix

Pour the cake batter into cake pan, 

using a spatula smooth out

Bake at 160°C / 320°F for 55-65 minutes
or until top is golden brown
and a skewer  inserted in the center comes out clean

Place cake on a wire rack to cool for 15 minutes, 

then remove cake from pan

   

Sprinkle  powdered sugar over the top of cake ( Optional )

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